Cream Of Mushroom Pasta
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4 servings
Added 2024-03-09
Updated 2024-04-01
Ingredients
4
People
| 300g | Standard mushrooms |
| 250g | Oyster mushrooms |
| 1 tbsp | Butter (i used plant-based) |
| Banana shallots (or 1 brown onion) | |
| 5 garlic cloves | |
| 1 small bunch fresh parsley | |
| 1 glass | White wine or 1tbsp cider/wine vinegar |
| 100g | Dried porcini soaked in 500ml boiling water |
| 250ml | Cream (i used plant-based) |
| 1 tsp | Dijon mustard |
| 1 tsp | Miso pastel |
| 300g | Pasta (+ pasta water) |
| Olive oil | |
| Salt | |
| Pepper |
Instructions
Cooking mode
- Pour 500ml of boiling water over the dried mushrooms. Stir, then cover.
- Slice the fresh mushrooms (reserve 1/2 of the oyster mushrooms for garnish) & dry fry with salt on a high heat to release the moisture. Once golden, add the olive oil.
- Finely dice the shallot, garlic & parsley stalks. Add the shallot & fry until translucent.
- Add the garlic, parsley stalks, butter & fry until fragrant.
- Strain the dried mushrooms (keep liquid), slice then add to the pan, frying on a high heat for several minutes.
- Pour in the white wine / vinegar + allow to cook off, scraping off any caramelised bits from the pan
- Then add 250ml of the porcini mushroom broth.
- Get the pasta onto boil in salted water.
- Pour in the cream mustard + miso. Season to taste.
- Fry the remaining oyster mushrooms in olive oil until golden crisp on each side.
- Once the pasta is al dente, add to the sauce with the parsley + some pasta water.
- Stir to combine, then get into bowls, top with the crispy mushrooms, more parsley, & lots of black pepper - enjoy!